My kids actually asked for seconds with this recipe (and probably would have eaten even more if we had it!). This recipe is so easy, you’ll be surprised by how delicious it is! Continue reading
When I had my 4th child some friends arranged to bring dinners over to our house every Thursday. It was so great while it lasted (almost enough to make me want to have another child — just kidding, honey!) and, in addition to some yummy meals, I got a bunch of amazing recipes. My friend Sarah brought this chicken pot pie and I loved it for 3 reasons: it was delicious, she cut the top crust into an “L” for Liam’s name, and she brought 2 pies – one to eat, one to freeze.
These were a hit with everyone (including the kids, who can sometimes turn their little noses up at eating fish). It can sometimes be hard to find tortillas that don’t have a lot of preservatives in them. I’ve tried making my own, but they just didn’t turn out that great. The La Tortilla brand is great because they make organic corn tortillas with only a few ingredients (water, organic stone ground corn flour, guar gum and lime).
Total Cost for 8 tacos with a side of rice and beans: $19.69
Amount for recipe
Price per package
Cost per Meal
|TOTAL COST FOR 4 SERVINGS||$19.69|
|Tilapia (wild caught)||1 lb.||8.99/lb.||8.99||no|
|Shredded cabbage (I used a bag of presliced coleslaw mix)||2.5-3 cups (about 1/3 of the bag)||1.99||.66||yes|
|green onions||1/4 cup||.99 (bag from Trader Joes)||.29||yes|
|plum tomatoes||2 chopped||1.49/lb.||.54||no|
|black beans (organic)||1 can||1.19||1.19||no|
|corn tortillas - organic||8||5.00 / pkg of 10||4.00||no|
|brown rice - organic||1 cup, dry||4.99/bag||.83||yes|
|sour cream - organic||8 oz.||2.49/16 oz trader joes||1.24||yes|
- 2.5-3 cups shredded cabbage (I used a bag of coleslaw mix)
- 1/4 cup sliced green onions
- 2 plum tomatoes (chopped)
- 1/2 bunch cilantro (about 1/2 cup chopped)
- 2 limes
- 1 cup organic brown rice
- 1 lb. Tilapia (wild caught)
- 1 can organic black beans
- 8 oz. organic sour cream
- 8 organic corn tortillas
- – Pantry / Spice Ingredients –
- 5 tsp. olive oil
- 1/2 tsp salt (divided)
- 1 tsp chili powder
- 1/2 tsp coriander (divided)
- 1/2 tsp cumin (divided)
- dash cayenne pepper (to taste)
- Prepare the taco slaw: combine cabbage, green onions, tomatoes and 1/4 cup of chopped cilantro. Cut lime in half and squeeze about 2 Tbs. of juice onto slaw. Add 1 Tbs. olive oil and 1/4 tsp. salt. Mix well and set aside.
- Cook the rice according to package directions.
- Heat remaining oil in a large skillet. Sprinkle the fish with 1 tsp. chili powder and remaining 1/4 teaspoon salt. Cook fish for about 4 minutes on each side until it flakes easily. Remove from pan and cut into bite sized chunks.
- Drain and rinse the black beans and heat them either on the stove or in the microwave. Stir in 1/4 teaspoon coriander, 1/4 teaspoon cumin, dash of salt (to taste).
- In a small bowl combine the sour cream with the remaining 1/4 tsp coriander, 1/4 tsp. cumin and a dash of cayenne pepper. Squeeze juice from 1/2-1 lime into mixture and stir well. Gently fold in 1/4 cup chopped cilantro.
- Heat tortillas according to package directions.
- Spoon about 1/4 cup of slaw mixture into each tortilla. Divide the fish evenly among the tacos and top each with sour cream mixture.
- Serve with 1/4 cup of rice topped with black bean mixture. Squeeze extra lime over the rice/black beans.
I’ve always liked the idea of pork chops for dinner, it makes me think of a happy 1950’s family (complete with two perfect kids) sitting around the dinner table. Unfortunately, I’ve never been able to cook a decent one! They’ve always turned out very dry and tough and I’ve secretly suspected that maybe only a 50s housewife really knows how to cook these things. (Did they eat a lot of pork chops on Happy Days? Not sure why I have this association …).
Things were looking pretty poor for pork in our family, until I discovered the trick to a thick juicy chop! Continue reading
I made this for dinner last night and it was a hit! It’s not often that all of the kids are happy with the meal, but this was the perfect solution. It’s easy to “customize” and I ended up making one bowl with no tomatoes, one bowl with extra avocado, one with cheese, one with only 5 black beans (seriously?), and I let the kids pick the cilantro leaves off themselves!
- 2 chicken breasts
- 2 cups brown rice (I used brown jasmine rice. The flavor is milder than regular brown rice)
- 4 cups chicken broth
- 1 can black beans, rinsed and drained
- 4 green onions, chopped
- 2 Tablespoons coconut oil
- shredded cheese (optional)
- 1 tomato, chopped
- 1 avocado, chopped
- 1 lime
- Bring the chicken broth to a boil and stir in the 2 cups of rice. Bring back to a boil, reduce heat to low, cover and cook for about 35 minutes or according to package directions.
- Meanwhile, pound the chicken breasts to about 1/2″ thick and season both sides with salt and pepper.
- Melt the coconut oil in a frying pan and cook the chicken.
- Flip the chicken, add the chopped green onions to the pan and stir them around a bit as the chicken is cooking.
- When chicken is no longer pink, remove to a plate and cut into bite sized pieces.
- Divide rice between 4 – 6 bowls.
- Top the rice with a couple of spoonfuls of black beans.
- Add chopped chicken on top of beans.
- Toss chopped tomatoes and avocados on top.
- Squeeze 1/4 of a lime over each bowl.
- Sprinkle with chopped cilantro leaves.